Mom's Signature Roast Beef

By rbotzl01

Ingredients

• 1 (12-oz) bottle dark beer
• 1 medium onion (chopped)
• 8 garlic cloves (minced)
• 1 lemon (thinly sliced)
• 1 c soy sauce
• 3 Tbsp vegetable oil (divided)
• 1 (3- to 4-lb) boneless chuck roast (trimmed)
• 1 tsp fresh coarsely ground pepper
• 8 carrots (about 1 1/2 lb) (diagonally sliced)
• 7 Yukon gold potatoes (3 lb) (peeled and cut into eighths)
• 2 large onions (cut into eighths)
• 2 Tbsp cornstarch

Details

Servings 8
Preparation time 30mins
Cooking time 315mins

Preparation

Step 1

Combine beer, next 4 ingredients, and 2 tablespoons oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast form marinade, reserving marinade. Sprinkle roast evenly with pepper.

Brown roast 4 minutes on each side in remaining 1 tablespoon hot oil in a large heavy-duty roasting pan over medium-heat heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.

Bake at 300 degrees for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.

Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.

Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.